Chicken Spagjita Explosion

• 2 Tablespoons (plus 1 Tablespoon) vegetable oil
• 1-1.5 pounds fresh boneless skinless chicken breasts (sliced to 1/8 inch thickness and then cut into 1/2 inch lengths)
• 1 medium onion (cut into large julienne pieces)
• 1 large bell pepper (deseeded and cut into large julienne pieces)
• 2 (10 oz.) cans of drained Extra Hot RO*TEL (diced tomatoes & chile peppers)**
• 1 (4 oz.) can of drained diced mild green chile peppers
• 1 (1.27 oz.) package dry fajita seasoning mix
• 1 cup water
• 1/4 Teaspoon garlic powder
• Salt and pepper to taste
• 4 oz pepper jack cheese (shredded or small cubed)
• 16 ounces dry thin spaghetti
• 1/4 cup fresh cilantro, rough-chopped (for garnish)

1. Fill a large pot with water and cook pasta (with a tablespoon of salt) according to the directions on the box (maybe two minutes shy of the directions). When done, drain pasta completely, return pasta to pot, and add below mixture to pot (you will want to time your pasta and the mixture below to be ready around the same time).
2. Heat 2 Tablespoons of oil, over medium-high heat, in a large, nonstick skillet. Saute onion and bell pepper until vegetables are slightly tender. Remove vegetables with a slotted spoon and set aside. If needed, add the remaining 1 Tablespoon of vegetable oil to skillet. When oil has reheated, brown chicken (once chicken is in the pan, leave it alone, stirring only occasionally, until chicken lightly browns on both sides). Add the contents of both cans of the drained RO*TEL and the contents of the drained can of green chile peppers; cook until some of the excess water evaporates (4-5 minutes, stirring regularly). Add contents of dry fajita mix and cook for one minute before adding one cup of water and simmering on medium-high heat for 5 minutes. Add garlic power and salt/pepper (to taste) and stir, cooking an additional 2 minutes over medium heat.
3. Shortly before serving, stir in the cheese and the reserved onions and green peppers. Transfer completed recipe to a serving dish and garnish with cilantro. Serve hot.

vegetable oil, chicken breasts, onion, bell pepper, tomatoes, green chile peppers, water, garlic powder, salt, pepper, thin spaghetti, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/chicken-spagjita-explosion-1209421 (may not work)